This Old Fashioned Apple Spice Pie recipe makes a comforting family dessert that’s perfect for holiday gatherings.
For me, apple pie just fills me with nostalgia. The aroma as it bakes just sends me back to childhood in my mom’s kitchen as she baked for the holidays.
Homemade apple pie is a classic dessert that’s just comfort food at its finest! What could be better than tender cooked apples surrounded by a gently spiced brown sugar sauce?
Why This Recipe Works
- Different varieties of apples provide the perfect balance of tart and sweetness in the filling.
- Using brown sugar instead of white adds extra flavor without too much sweetness.
- The butter, vanilla & spices add warmth and richness.
Making a pie from scratch can seem intimidating, but it’s really very simple. If the thought making pie dough from scratch feels daunting to you, have a look at my guide on How To Make Pie Crust I promise you that you’ll be more confident in no time!
I didn’t add the crust to my recipe because I know not everyone has the time to make it, so if you want to use store-bought, that’s perfectly fine.
Apples Best For Apple Pie
Mutsu, Granny Smith and Golden Delicious apples are good choices because they hold up well when baked. I use a combination of all three. The Mutsu has starchiness to give the filling body and the Granny Smith and Golden Delicious offer a combination of sweet and tart flavors. If you prefer a tart filling, use granny smith and Golden delicious for a sweeter choice.
Avoiding A Soggy Bottom Pie Crust
Are you ready for me to change your life?? To stop the juices in fruit pie filling from soaking into the bottom crust, sprinkle the dough with a couple of tablespoons of old fashioned/rolled oats before you add the fruit, the oats will soak up extra liquid and you won’t even know they’re there!
My other trick to achieving a crisp bottom is to bake the pie on the lowest position on top of a preheated baking stone. This helps the crust get crisp and brown every time. If you don’t have a baking stone, a heated pan on the lowest position in the oven will help a whole lot too!
How To Make Old Fashioned Apple Spice Pie
Roll out the dough for the crust into two 12-inch circles on a lightly floured surface (a couple of inches larger than your pie plate). Loosely roll one round of rolled dough around a rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over the edge.
Gently ease dough into a pie plate by lifting the edge of dough with one hand while pressing into the bottom of the plate with the other. Leave any dough that overhangs and wrap dough-lined pie pan loosely in plastic wrap and chill until firm (about 30 minutes).
Transfer the other rolled circle to a parchment paper-lined baking sheet, cover with plastic, and chill for 30 minutes.
Peel and slice your apples into wedges. Add the sugar, spices, butter, and flour in a bowl.
Stir well to coat the apple. Scatter the oats over the dough-lined pie plate. Add the apples, mounding them slightly in the middle.
Gently roll the remaining dough round around a rolling pin to transfer it to the pie. Then carefully unroll it over the filling. Trim any overhanging dough to be a 1/2 inch over the edge of the pie plate. (see below for how to make a lattice pie topping).
Pinch edges of the top and bottom dough firmly together. Tuck the overhanging dough under itself; the folded edge should be flush with the edge of the pie plate.
Brush the surface with a beaten egg white and bake until golden brown.
How To Make A Lattice Topping For Your Apple Pie
To learn to make a lattice top, like mine above, check out Sally’s guide for How to Lattice Pie Crust on Sally’s Baking Addiction, or to make a simple lattice top, you can cut large strips of dough and place them in a a criss cross pattern. It doesn’t have to be fancy to look nice.
Erren’s Top Tips
- Sprinkling the old fashioned oats before adding the apple mixture will help soak up the juices and prevent a soggy bottomed pie.
- If you have juicy apples, place half of the apples in a sauté pan and heat over medium heat, until some of the juices cook out and the apples soften (about 10 minutes). Then remove the apples from the pan, use a slotted spoon and stir them into the remaining uncooked apples to cool.
- Throw some raisins in with the apple mixture for added flavor.
Make ahead and Freezing Instructions ❄
At Room Temperature: The cooked apple pie can be kept ina n air tight container at room temperature for up to two days.. If the pie is sliced cover it loosely with foil or plastic wrap. Apple pie will keep for an additional 2-3 days in the refrigerator, loosely covered with foil or plastic wrap.
In The Fridge: Cooked apple pie will keep in the fridge for up to 3 days in an airtight container. If sliced, wrap loosely.
In The Freezer: Freeze the pie, wrapped in foil or plastic wrap in a freezer-safe container for up to three months. Defrost thoroughly before eating. Re-heat in the oven until piping hot.
Did you make this?
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Apple Spice Pie
- 2 refrigerated unbaked pie crusts Store bought or use my pie crust recipe
- 2 tbsp old fashioned oats (rolled oats)
- ¾ cup brown sugar
- ¼ cup dark brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon table salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 3½ lbs apples peeled, cored, and sliced 1/4 inch thick
- 1 tablespoon butter melted
- 1 teaspoon vanilla
- 1 egg white beaten lightly with 1 tablespoon of water
- If necessary, roll one of the dough portions to about ⅛” thick and at least 1″ wider than the pie plate on a lightly floured surface. Loosely roll it around a rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over the edge.
- Ease dough into the plate by gently lifting the edge of dough with 1 hand while pressing into the plate bottom with the other. Leave any dough that overhangs, and wrap the dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes (resting is only necessary if the dough has been rolled, but it should be wrapped and placed in the fridge until needed).
- Roll other dough portion to also be about ⅛” thick and at least 1″ wider than the pie plate on a lightly floured surface then transfer it to a parchment paper-lined baking sheet; cover with plastic and refrigerate for 30 minutes (again, resting is only necessary if the dough has been rolled, but it should be wrapped and placed in the fridge until needed).
- Adjust oven rack to lowest position, place if you have one, place a baking stone on the rack and a rimmed baking sheet on the stone (if you don’t have a stone, just use the baking sheet), and heat oven to 500°F.
- Scatter the old fashioned oats over the bottom of the dough-lined pie plate. Spread apples with their juices, mounding them slightly in the middle
- Mix the brown sugar, dark brown sugar, flour, salt, nutmeg, cinnamon, and allspice together in a large bowl. Add the apples, melted butter, and vanilla and toss until combined and add the mixture to the pie plate lines with the pie dough.
- Loosely roll the remaining dough round around a rolling pin and gently unroll it onto filling. Trim the overhanging dough to ½ inch beyond the lip of the pie plate.
- Pinch edges of the top and bottom crusts firmly together. Tuck the overhang under itself; the folded edge should be flush with the edge of the pie plate.
- Crimp the dough evenly around the edge of the pie using your fingers. Cut four 2-inch slits on top of the dough. Brush surface with beaten egg white.
- Adjust the temperature to 425°F, and bake until the crust is light golden brown, (about 20 minutes). Reduce oven temperature to 375°F, carefully cover with foil, using oven mitts rotate the baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown (20-30 minutes more).
- Let pie cool on wire rack to room temperature, about 4 hours before serving.
Tips + Notes
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.